Meanwhile, in a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta, and place in a large microwave-safe bowl. Cover to keep warm.

Roughly chop cooked veggies, and add to the bowl.

In a medium microwave-safe bowl, combine cheese slices and cheese wedges, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the pasta and veggies.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir chopped mushrooms and soy crumbles until mushrooms have softened and soy crumbles are hot, about 5 minutes.

Lay eggplant slices in front of you with the short sides on the top and bottom. Distribute mixture among the bottoms of the eggplant slices. Roll up each slice around the mixture, and place them in a single layer in the baking dish, seam sides down. (Depending on the size of your eggplant, the rolls may be super stuffed!)

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.